Beef Stew (Susan Powter)

By ctaubenheim

Ingredients

• 3/4 lb beef round, cut into cubes
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbsp vegetable oil
• 2 1/4 cups chopped onion
• 2 garlic cloves minced
• 1/2 tsp marjoram
• 1 bay leaf
• 1/2 tsp thyme
• 1/2 cup red wine
• 1 lb red potatoes, peeled and cut into 1 inch chunks
• 2 large carrots, sliced into 1/4 inch rounds
• 1/2 lb green onions, cut into 1 1/2 inch pieces
• 2 Tbsp chopped parsley for garnish

Details

Preparation time 30mins
Cooking time 420mins

Preparation

Step 1

Season beef with salt and pepper. Heat oil in a casserole and saute beef until lightly browned. Remove and set aside. Add onion to pan and cook 5-7 minutes, until begins to brown. Add garlic and cook 1 minute more. Return beef and any juices to pan, add marjoram, bay leaf, thyme, wine, and 2 1/2 cups water, or to cover. Lower heat and cook for 1 hour. Add potatoes and carrots, and cook for 35 minutes. Add beans and simmer until beef and vegetables are tender, about 10 minutes. Check potatoes to be sure they are soft. Remove 1 cup of potatoes, mash with a fork, and return to casserole to thicken gravy. Heat thru. Adjust seasonings and serve garnished with chopped parsley.

Calories: 370
Total Fat: 10.3